Filipino food: So hot right now. The island nation's cuisine is trending in a big way in D.C., with four sit-down restaurants dishing it out, and two more to come. For two days only, you can add another restaurant to that list: Petworth culinary incubator EatsPlace will be hosting a Filipino street-food pop-up June 12-13. And the menu goes far beyond the lumpia and pancit that Americans have already embraced.
Tim Carman highlighted one of the reasons it took so long for Filipino food to come up: The concept of "hiya" (pronounced 'hee-yah' in Tagalog), which means "shame" or "dishonor" in English. "Some Filipino immigrants in America," Carman wrote, "have felt a sense of hiya around their food, with its duck embryos, pig’s blood, shrimp paste and other potentially hard-to-swallow ingredients."
But Kalye, the EatsPlace pop-up from chefs Red Garcia and Santiago Cardenas, is all about eliminating that hiya. The restaurant will be highlighting some of the Filipino dishes that are the most challenging to Americans. Some highlights from the menu:
-- "Composition of pork blood with herb and julienne root vegetables."
-- "Sous vide chicken feet marinated with sweet soy sauce and red chili."
-- "Pig ears and snout, slow cooked and air dried."
-- "Pork belly, ears, and spare parts with fried tofu."
-- And of course, the infamous balot: "Boiled fertilized duck egg served with vinegar," which is billed on the menu as "For the exotic food enthusiasts."
For more timid eaters, there are also dishes like barbecue pork and sizzling mushrooms. (Full menu here.) The pop-up is timed to coincide with Philippines Independence Day. Reservations are recommended.